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Decadent German Chocolate Roll Cake Recipe You Have to Try - Featured Image

Decadent German Chocolate Roll Cake Recipe You Have to Try

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Learn how to make delicious German Chocolate Roll Cake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • For the filling:
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Substitution suggestions: If you prefer, you can swap out the pecans for walnuts or almonds, depending on your family’s taste. For a dairy-free option, try using coconut milk in place of evaporated milk and a plant-based butter alternative. I’ve found that the texture changes slightly but the love and flavor stay intact!

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. This step is key to ensure your cake rolls easily without sticking.
  2. In a large bowl, beat the egg yolks and 1/2 cup sugar until thick and pale, about 3-4 minutes. Stir in the milk and vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture, being careful not to overmix.
  4. In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.
  5. Pour the batter evenly into the prepared pan and spread it out gently with a spatula.
  6. Bake for 12-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean.
  7. While the cake bakes, lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar. Once the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper.
  8. Starting at the short end, roll the cake and towel together into a tight spiral. Let it cool completely while rolled. This trick helps the cake hold its shape without cracking when filled.
  9. For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened and bubbly, about 12 minutes.
  10. Remove from heat and stir in the coconut, pecans, and vanilla extract. Let the filling cool to room temperature.
  11. Carefully unroll the cooled cake, spread the filling evenly over the surface, then roll it back up without the towel.
  12. Chill the cake for at least an hour before slicing to allow the filling to set beautifully.

One little secret I picked up from my grandmother is to keep a gentle hand when folding the egg whites in. It’s what keeps the cake so tender and light—something I’ve come to appreciate especially when juggling dinner prep and kiddo bedtime routines!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International